Ingredients
1 pint cherry (or grape) tomatoes, halved or quartered depending on size
1 clove garlic, minced
¼ cup packed basil leaves, chopped
salt and pepper, to taste
7 tablespoons olive oil, divided
½ cup all-purpose flour
2 large eggs, lightly beaten
¾ cup panko
¾ cup shredded Parmesan cheese
2 thin-cut chicken breasts
½ cup couscous
Preparation
In a small bowl, add the cherry tomatoes, garlic, basil, salt, pepper and 1 tablespoon of the olive oil. Toss to combine and set aside.
Add the flour to a shallow dish. In another shallow dish add the eggs. In a third shallow dish combine the panko and cheese. Pat the chicken dry. Working with one piece at a time, dredge the chicken breasts in the flour, then dip in the eggs and then press into the panko mixture (on both sides).
Place a large skillet over medium heat. Add 3 tablespoons of the olive oil. When hot, place two of the prepared chicken breasts in the skillet. Cook for 3 to 5 minutes per side (depending on the thickness of the chicken breasts), until golden brown and the inside is no longer pink. Transfer the breasts to a paper towel lined plate. Add the remaining 3 tablespoons of olive oil to the skillet and repeat with the final two chicken breasts.
Meanwhile, cook the couscous. When couscous is full and fluffy, add the oil and juices from the pan to the couscous and stir. Serve with the chicken breasts and spoon some of the tomato salad over each chicken breast.
